Ratatouille 3
From: Tali

This is an easy recipe and tastes great as a main course, served on a bed of Jasmine rice, and chopped black olives. It came from the Feb 2003 Real Simple magazine.

SERVES 4

• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 4 garlic cloves, peeled and sliced
• 1 small bay leaf
• 1 small eggplant, cut into 1/2-inch, pieces
• 1 small zucchini, halved length wise and cut into slices
• 1 red bell pepper, cut into slivers
• 4 plum tomatoes, chopped
• 1 teaspoon salt
• 1/4 cup shredded fresh basil leaf
• fresh ground black pepper

Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.

Stir occasionally till the onion begins to soften (about 2 minutes).

Add the eggplant and cook for 8 minutes stirring occasionally.

Stir in the zucchini, red bell pepper, tomatoes, and salt.

Cook over medium heat for 6 minutes or until the vegetables are tender.

Stir in the basil and a few grinds of black pepper.